What can be cooked from soroga

Cooking features

• Roach is usually prepared fresh. However, you can also bake frozen fish. It is only important to allow it to thaw in natural conditions, without exposing it to sudden temperature changes. An attempt to speed up the process of thawing a product using a microwave will lead to a deterioration in its organoleptic qualities.
• Before cooking, the roach must be cleaned and gutted. Her fins and gills (sometimes her head) are also removed. Due to their small size, roaches are usually baked whole, but large specimens are best divided into several parts with a knife.
• Roach is not a fatty food, so it is often baked in sour cream or mayonnaise. Sour cream simultaneously makes the fish more tender and helps neutralize the specific odor. To make baked roach smell appetizing, it is often prepared with the addition of lemon, dill and other herbs.
• The baking time for roach depends on the specific recipe, usually 30-35 minutes at a temperature of 180 degrees is enough. However, fish is cooked longer with potatoes (45-60 minutes). To prevent food from burning or drying out, protect it with foil or use a cooking sleeve.

Baked roach can be served separately or with a side dish. Potatoes and rice are often used as it. However, other vegetables and cereals are also suitable.

We don't use foil

In addition, if you don’t know how to cook roach in the oven without using foil, you can try another recipe, which, in addition to the ingredients from the previous one, includes sour cream and cheese.

Unlike the previous method, in this case the fish will have to be washed, cleaned and gutted, then cut into small pieces, cut the vegetables in proportion to the roach, which must be marinated in lemon juice, first rubbed with spices.

Lay out the products in layers, pour in sour cream and bake at 170 degrees for 35-45 minutes, and 4-6 minutes before the end of cooking, carefully sprinkle the fish with grated hard cheese.

Roach baked with potatoes in foil

Compound:

• roach – 0.5-0.6 kg;
• potatoes – 0.5-0.6 kg;
• lemon – 1 pc.;
• onions – 0.2 kg;
• refined vegetable oil – 60 ml;
• fresh dill – 25-30 g;
• salt, ground black pepper - to taste.

Cooking method:

• Clean and gut the roach, remove the gills. Rinse the carcasses and dry with a paper towel. Rub the roach with salt and pepper. Place lemon and dill sprigs cut into semicircular slices into the bellies of the fish.
• Peel the potatoes, cut into circles, salt and pepper, pour in oil, stir, divide into two parts. Peel the onion and cut into thin half rings.
• Place a sheet of foil folded in half on a baking sheet. Place half the potatoes on it and place the roach carcasses on top. Sprinkle the fish with onions and cover with the remaining potatoes. Lift the edges of the foil and secure it over the food.
• Place the baking sheet with the prepared package into the oven preheated to 180 degrees. After 30-35 minutes, unwrap the foil and return the food to the oven for another 10 minutes.

Soroga ear

Sorog fish is perfect for preparing first courses. The soup it makes is rich and very aromatic. It will be very easy for you to prepare a delicious fish soup from river fish.

• Take three or four small fish and remove their eyes, entrails and gills.
• Peel four potatoes, cut them into cubes and place them in a pan of water.
• Peel the onion and place it whole with the potatoes. At this point you need to add peppercorns, salt and leave the vegetable broth to simmer over low heat.
• Peel one carrot, cut it into slices and put it in boiling water along with a bay leaf.
• When the vegetables become soft, add the cut fish to them and cook everything together for a while.
• At the end of cooking, add fresh chopped herbs to the soup, close the lid and let the soup brew for a few minutes.

Pour the fish soup into bowls and serve it on the table along with sour cream and rye bread.

Roach baked with potatoes and cheese

Compound:

• large roach – 1 kg;
• potatoes – 0.8 kg;
• onions – 0.2 kg;
• sour cream – 0.35-0.4 l;
• hard cheese – 0.2 kg;
• lemon – 0.5 pcs.;
• refined vegetable oil – 20 ml;
• salt, fish seasonings - to taste.

Cooking method:

• Clean the roach, gut it, cut each carcass into 3-4 pieces. Divide the pieces in half, discarding the spinal bone. Sprinkle the fish with salt and pepper, pour in the juice squeezed from half a lemon, stir and leave for about 20-30 minutes to marinate.
• Wash and peel the vegetables. Cut the potatoes into round slices, the onion into half rings.
• Grease a baking dish with oil and place the potatoes in it, salt them. Place the fish on the potatoes, cover it with onions and pour sour cream on it. Cover the pan with foil and place in an oven preheated to 180 degrees.
• After half an hour, remove the foil and sprinkle the fish with coarsely grated cheese. Return the pan with the food to the oven for another 15-20 minutes.

The appetizer made according to the given recipe does not require any additions and looks appetizing. There is no shame in serving it even at the holiday table.

Preparing roach for baking

Every housewife knows that you need to tinker with fish before cooking, and each type has its own characteristics in cutting and processing. And before you cook the roach, you will also need to carry out a few simple steps to make the finished dish even tastier.

The first step, as usual, is to clean and gut the fish. Roach is not a very large fish, but at the same time it picks up the smell of mud very well if it lives in reservoirs with stagnant water. To get rid of it, we first need to clean our fish of scales, remove all the insides and rinse thoroughly from the inside. In general, it is better to try to use river roach for food, which does not have such a pronounced smell of stagnant water. Additionally, there is one particular part of a roach that can ruin the whole dish: the eyeballs. They can give off bitterness when cooked, so they should also be removed before you begin to implement the roach recipe in the oven.

Roach is a very bony fish, but this can and should also be dealt with. To prevent small intermuscular bones from getting caught in food, they must either be removed or softened. The first option requires patience, skill and takes a lot of time. For the second, you only need vinegar or lemon juice, salt and a sharp knife. It's easy to soften fish with marinade. We cut the peeled roach along the ribs with a knife every 5-10 millimeters, generously pour in lemon juice or 9% table vinegar (the essence must be diluted with water), add salt and put in the refrigerator for a couple of hours. By the way, exotic kiwi can be another good fish softener - the marinade from this fruit, grated, can quickly soften the bones and give the fish an unusual aroma.

Recipe 5: Fish in foil in the oven under a vegetable coat

Ingredients: six pieces of fish fillet (200 g each), vegetable oil, four medium carrots, fish seasoning, two large onions, finely ground salt, 200 g cheese, 70 g mayonnaise.

Cooking method

1. If you are using frozen fish, you must defrost it by placing it in cool water. Wash the thawed pieces of fish fillet and pat dry with a napkin. Season each piece on both sides with pepper and salt. Leave for a while so that the fish is saturated with spices.

2. Peel and wash the vegetables. Using a blender, chop the carrots and onions. Place the frying pan on the stove and heat the vegetable oil in it. Place the onion in the pan and fry until transparent. Then add carrots to it. Fry the vegetables until the carrots are soft. Cool the roast.

3. For each piece of fish, make a kind of plate with sides out of foil. Place fish in foil.

4. Add mayonnaise to the fried vegetables and stir until smooth.

5. Spread the vegetable mixture on the fish in an even layer. Coarsely grate the cheese and sprinkle it over the fish. Place the baking sheet with the fish in the oven for forty minutes. Bake at 175 degrees. Serve without removing from foil.

Smoked

3

Smoked roach carcasses can be made at home, at the dacha, on a picnic or just in the forest. Only a cauldron and foil should be at hand.

We will need:

• small fish;
• tea - 3 tablespoons;
• 4 tablespoons lemon juice;
• 3 tablespoons brown sugar;
• 3 tablespoons of tea;
• vegetable oil;
• pepper, salt.

KBJU:

• Calories - 88
• Proteins - 17.5
• Fats - 2
• Carbohydrates - 0

Cooking time: 30 min

Cooking time: 1 hour

Number of servings: 5

The step-by-step diagram is presented below:

• We wash the fish, then clean and gut it. Then pour lemon juice over it. Sprinkle generously with salt and add ground pepper. Leave to marinate in a bowl for 20 minutes.
• Now let's start building a home smokehouse. Pour sugar and tea into the bottom. Cover the cauldron with two layers of foil.
• Next you need to put the carcasses and put the cauldron on the fire. Cook for at least 20 minutes.

Reference! You need to build a strong structure, wrap it tightly with foil on top, as indicated in the photo, so that the smoke does not escape outside.

A delicious snack that will delight the whole family. Exposure to smoke gives the fish a spicy aroma and emphasizes its unique taste. Bon appetit!

Roach dishes in cooking

Despite significant disadvantages in comparison with other river fish, roach is also loved and a variety of dishes are prepared with pleasure from it. Its meat is tender and has a rather unique taste. Roach caviar is prized, eaten salted and used in various recipes.

The most popular and less labor-intensive process is frying small roach in a frying pan. The scaled carcasses are breaded with flour or breadcrumbs and fried until crispy on both sides. Fried fish can easily be stewed in cream, sour cream or any other sauce to make the meat even more tender and tastier.

Fish baked in foil and oven - 5 simple and delicious recipes with photos step by step

Oven-baked foods retain many useful elements. Aluminum foil helps preserve the natural taste and aroma of the dish. This option for preparing your favorite dishes is considered the most healthy. Therefore, it is chosen by people who adhere to a healthy lifestyle. Fish baked in the oven retains almost all the necessary substances and properties: Vitamins A, D and E; Elements such as: calcium and iodine, zinc and iron, selenium, magnesium and phosphorus; Recommended for: Prevention of diseases of the cardiovascular system and thyroid gland; Lower cholesterol and improve blood clotting function. Has protein that is easily digestible and also contains important amino acids; Improves metabolism; Reduces irritability; Strengthens vision, memory and sleep.

Sprats

Roach, like any river fish, can be used to make a delicious appetizer. Sprats are simply a salvation, because due to heat treatment, all the bones soften and are practically not felt when consumed.

You should have the following ingredients on hand:

• 1 kilogram of small fish;
• 250 milliliters of vegetable oil;
• bay leaf - 4 pieces;
• 1 teaspoon salt;
• 1 tablespoon of tea from a bag;
• peppercorns;
• a pinch of ground pepper;
• onion peel.

KBJU:

• Calories - 363
• Proteins - 17.4
• Fats - 32.4
• Carbohydrates - 0

Cooking time: 30 min

Cooking time: 1 hour

Number of servings: 5

Detailed instructions:

• Take a glass and pour hot water into it. Pour some tea. Brew, then cool.
• You will need a saucepan with a thick bottom. Place onion peels on the very bottom. This step will prevent the food from burning.
• Next we lay out the cleaned roach. Add bay leaf.
• Fill with water.

As you can see, even bony fish can be used to make tasty sprats. Bon appetit!

This is interesting: Roach baked in coals

Ear

Ukha is the oldest dish of Russian cuisine. Each housewife prepares it differently from all kinds of fish. Below is a flavorful roach dish without a pungent odor.

List of ingredients:

• roach - 4 pieces;
• onions - 1 pc.;
• potato tuber;
• medium carrot;
• boiled water - 2 liters;
• Bay leaf;
• salt, ground pepper;
• greenery.

KBJU:

• Calorie content - 31.3
• Proteins - 5.6
• Fats - 0.7
• Carbohydrates - 0.7

Cooking time: 30 min

Cooking time: 1 hour

Number of servings: 5

How to make delicious fish soup at home:

• We thoroughly wash the carcass, gut it, and remove the entrails. Place in a saucepan.

Reference! Be sure to remove the eyeballs from the fish, which give off a bitter taste.

• Next, peel the carrots and onions. We chop it coarsely. Add to the container with the roach. Put in a bay leaf. You need to add salt and pepper.
• Pour in the specified amount of water.
• Cook for about half an hour. During cooking, skim off the white foam (indicated in the photo).
• Squeeze the garlic through a press. Wash the parsley and chop finely with a knife. Throw into the broth.
• Simmer for some more time. Then you need to let the soup brew under a closed lid.

This dietary dish contains essential proteins, minerals, and vitamins. Therefore, it is recommended to use not only adults, but also children and the elderly.